Curried Chicken Tenders Penne
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Curried Chicken Tenders Penne

Curried Chicken Tenders Penne

with Crispy Shallots

Penne and succulent chicken pieces are thrown together in a deeply aromatic and buttery tikka sauce. Easy, delicious and oh so satisfying.

Tags:
Easy Clean-up
Quick
Allergens:
Milk
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breast Tenders

½ cup

Tikka Sauce

(Contains Milk)

170 g

Penne

(Contains Wheat)

28 g

Baby Spinach

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

170 g

Carrot

Not included in your delivery

2.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ cup

Milk*

(Contains Milk)

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Nutrition Values

Calories840 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate90 g
Sugar14 g
Dietary Fiber8 g
Protein51 g
Cholesterol155 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Paper Towel
Peeler
Large Non-Stick Pan

Instructions

Cook penne
1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 3/4 cup(1 1/2 cups) pasta water, then drain and return penne to the same pot, off heat.

Cook carrots
2

Meanwhile, heat a large pan over medium-high heat.Peel and quarter carrot lengthwise, then cut into 1/4-inch quarter-moons.When hot, add carrots, 1/3 cup (2/3 cup) water, then 1/2 tbsp (1 tbsp) butter. Season with salt and pepper. Cover and cook, stirring occasionally, until water evaporates and carrots are tender, 5-6 min. (TIP: If carrots are tender before water evaporates, remove lid to finish cooking.)Transfer carrots to a plate.

Sauté chicken
3

Meanwhile, roughly chop spinach.Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.When carrots are done, add 1 tbsp (2 tbsp) butter, then chicken to the pan. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Cook, flipping halfway through, until chicken is golden-brown, 3-4 min.

Make sauce
4

Add carrots, penne, Tikka sauce, half the crispy shallots and 1/2 cup (1 cup) reserved pasta water to the pan with chicken. Stir to combine, then bring to a simmer.When simmering, reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and sauce slightly thickens, 2-4 min.** (TIP: If sauce reduces too fast, add remaining pasta water 1 tbsp at a time until you reach desired consistency.)

Finish penne
5

Add spinach, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) milk to the pan. Season with salt and pepper, to taste. Stir until butter melts and spinach wilts, 1 min. Remove the pan from heat.

Finish and serve
6

Divide curried chicken penne between bowls.Sprinkle remaining crispy shallots over top.

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